Ingredients: |
Ingredients: 3 tbsp olive oil
1 lb shrimp
1 tbsp salt
1 small onion, finely chopped
3 garlic cloves, minced
3 tbsp salted butter
3 tbsp of all-purpose flour
¼ tsp basil (fresh or dried)
1 lemon
1 cup broth (I use chicken broth, but you can use any broth you have)
1 cup heavy cream
12 oz spaghetti or pasta of choice
1 cup of spinach
Optional Garnish:
parsley
black pepper
lemon zest
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Directions: |
Directions:Boil water in pot for pasta. While the water is boiling, heat the olive oil in a large frying pan. Cooking the shrimp over high heat for 2-3 minutes. Remove the shrimp from the pan and set aside. Add the remaining olive oil to the skillet then cook the chopped onion for 2-3 minutes. Add the garlic and cook for another minute. Add the butter and, as it melts, add in the flour and stir well. Slowly pour in the broth whisking into the flour, the sauce will start to thicken. Once the broth has been incorporated, add the zest and juice of the lemon, basil and heavy cream. Stir gently and place over very low heat. While the sauce is simmering, add a tablespoon of salt to the boiling water and cook the pasta per the package directions. Reserve a cup of the pasta water and drain. Add the pasta and shrimp into the sauce and gently lift everything together until well combined and the shrimp have been heated through. Stir through the cup of spinach and thin the sauce as needed with the pasta water. Serve immediately. Optional: garnish with parsley, black pepper or extra lemon zest |
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